Recipe Preparation

Cut kernels from corncobs and place in a medium bowl. Using the back of a chef’s knife, scrape milk from cobs into the bowl; discard cobs.

Heat 1 Tbsp. oil in a medium saucepan over medium. Cook chorizo, stirring occasionally, until it starts to get crisp, about 2 minutes. Carefully pour chorizo oil into a small bowl (use a slotted spoon to hold back chorizo); set chorizo oil aside. Return chorizo pan to medium heat and add scallions, garlic, chile, 1 Tbsp. olive oil, and ¾ tsp. salt. Cook, stirring occasionally, until vegetables are softened but not browned, about 2 minutes. Add corn kernels and cook, stirring occasionally, until bright yellow and softened, 5–7 minutes. Remove from heat and let corn mixture cool in pan 5 minutes. Gently mix in buttermilk and cilantro. Taste and season with more salt if needed.

Season scallops generously with salt. Heat reserved chorizo oil and remaining 1 Tbsp. olive oil in a large skillet over medium-high until just beginning to smoke. Cook scallops on one side, reducing heat if they are taking on too much color and moving around in pan for even browning, until a golden brown crust forms on the bottom, about 3 minutes.

Related Video

Molly Makes Scallops with Corn and Chorizo

Reviews

Yum! Great flavor, simple prep. I used a good quality canned corn that I drained well. Totally restaurant worthy. Only problem I had was the buttermilk curdled when I added it to the warm pan. Should I warm it a bit next time before adding? Added a splash of cream and that was delicious, too!

AnonymousSeattle10/06/18

AMAZING! This was so easy to make and was better than I've had from restaurants in Charleston, SC. This was fantastic. I couldn't find dried spanish chorizo with out a 20 minute drive so the typical mexican soft chorizo sausage worked perfectly. May need to double the recipe next time because it was that delicious. I will make this over and over again!

AnonymousSC09/21/18

Holy Christ!

Los Angeles09/15/18

This was a showstopper! I actually sauteed the vegetables ahead, then rewarmed & added buttermilk @ serving (afraid sauce would break if it sat around). To simplify I used 15 oz pkg frozen (thawed) corn & only 6 scallions (looked like plenty). Tasty, simple, delish!

SuzybirdFlorida09/09/18

Awesome recipe! No chorizo was available, so I substituted chorizo with fresh andouille sausage, it was amazing. You must try this: the spicy heat of the sausage, the fresh crispness of the corn, the subtle zing of cilantro, the bracing buttermilk under perfectly seared scallops-OMG!!! If you follow the recipe, you cannot be disappointed.

AnonymousNorth Carolina08/31/18

Followed this recipe as written. Perfect! Wouldn't change a thing. The corn mixture was amazing. A terrific compliment to the scallops. Easily restaurant quality, and a top one at that!